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Mango ice cream (Coupe Mount Kenya)

Mango Ice Cream with Pineapple Rum Sauce (Coupe Mount Kenya)

Mango Ice Cream with  Pineapple Rum Sauce ( Coupe Mount Kenya),  utilizes the amazing juiciness of fresh mango and the rich creaminess of condensed milk to create a most silky experience on the tongue. The topping a wonderfully masserated pineapple in its own juice and white rum creating an even more flavorful profile adding in some crushed pistachio for texture and taste.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x


  • 4 ripe Mangos
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 2 tablespoon lemon peel
  • ½ cup condensed milk
  • pinch of salt

Pineapple Rum Sauce:

  • 1/2 cup pineapple juice, canned
  •  1/2 cup sugar
  •  1/4 cup white rum
  •  1/2 fresh pineapple, cut in 1/2 inch dices
  •  pistachios, coarsely chopped, for topping


  1. Peel, pit, and mash the mangos.
  2. Whip the heavy cream with the sugar until stiff.
  3. In a bowl combine the mashed mangos, the lemon zest, condensed milk, and salt.
  4. Fold in the whipped cream.
  5.  Pour into a freezer tray and freeze.

Pineapple Rum Sauce:

  1. In a saucepan, simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup.
  2. Add the white rum and cool.
  3.  Place the cut fresh pineapple pieces in a medium-size bowl and pour the pineapple rum sauce over them. Marinate for several hours or overnight.
How to serve:
  1. Place 2 scoops Mango Ice Cream in a glass. Top with pineapple rum sauce.
  2. Garnish with pistachio nuts, coarsely chopped.


  1. Remeber that the total time includes the time in the freezer to set.
  2. If you do not want the rum don't use it you can put some lemon juice or nothing at all just the sugar and pineapple juice.
  • Author: Loreto and Nicoletta
  • Prep Time: 1 hour 20 minutes
  • Category: dessert
  • Method: ice cream
  • Cuisine: Kenyan
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